PANTRYFLEX

On the jar: Ivoryrail Ginger-Soy

shake · dressing

★ STARRED KITCHENPrep 5 min

Peanut Butter Sauce

Independent adaptation of a publicly published Galton Blackiston recipe. Not affiliated with, sponsored by, or endorsed by Galton Blackiston.

Ginger-Soy from a starred kitchen.

Ratio

Ratio by volume: Coconut Cream 51 ml, Water 90 ml, Shallot 45 ml, Soy Sauce 45 ml, Ginger 5 ml
Coconut Cream 51 mlWater 90 mlShallot 45 mlSoy Sauce 45 mlGinger 5 ml

Ingredients

  • Peanut Butter — 125 g
  • Coconut Cream — 51.02 ml
  • Water — 90 ml
  • Turmeric — 1 g
  • Shallot — 45 ml
  • Soy Sauce — 45 ml
  • Ginger — 5 ml
  • Chile — 15 g
  • Salt — 1 g
  • Pepper — 0.3 g

Method

  1. Pour to the lines in order (bottom → top): Coconut Cream, Water, Shallot, Soy Sauce, Ginger.
  2. Add finishing notes: Peanut Butter, Turmeric, Chile, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

Provenance

Galton Blackiston works in Modern British / Norfolk produce at Morston Hall; credentials include Michelin 1* (Morston Hall, Norfolk).

Adapted from a Galton Blackiston recipe (Galton Blackiston / Great British Chefs (peanut chicken salad)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Galton Blackiston / Great British Chefs (peanut chicken salad) (published as “Peanut Butter Sauce”). Full citation lives in Provenance.

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